Duck Confit and Roasted Veggies
Duck confit slow-cooked in its own fat with herbs, served with roasted seasonal vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Duck Legs (skin-on) | 5 | Count |
| Duck Fat (for confit) | 500 | Grams |
| Salt (coarse) | 50 | Grams |
| Black Pepper (freshly ground) | 10 | Grams |
| Garlic (smashed) | 5 | Clove |
| Thyme (fresh) | 1 | Bunch |
| Bay Leaves (dried) | 3 | Count |
| Carrots (peeled and cut into chunks) | 500 | Grams |
| Parsnips (peeled and cut into chunks) | 500 | Grams |
| Brussels Sprouts (halved) | 500 | Grams |
| Olive Oil (extra virgin) | 50 | Milliliters |
| Rosemary (fresh) | 1 | Bunch |
Instructions
- Rub duck legs with salt, black pepper, garlic, thyme, and bay leaves. Cover and refrigerate for 24 hours.
- Preheat oven to 120 degrees Celsius. Rinse duck legs to remove excess salt and pat dry.
- Melt duck fat in a large ovenproof dish. Submerge duck legs in the fat.
- Cover the dish and cook in the oven for 2.5 to 3 hours until the meat is tender.
- Increase oven temperature to 200 degrees Celsius. Toss carrots, parsnips, and brussels sprouts with olive oil, salt, and rosemary.
- Spread vegetables on a baking sheet and roast for 25-30 minutes until golden brown.
- Remove duck legs from fat and place on a baking sheet. Roast in the oven for 15 minutes until skin is crispy.
- Serve duck confit with roasted vegetables.
Prep
- Rub duck legs with seasoning and refrigerate for 24 hours.
Kitchen equipment
Large Ovenproof DishBaking Sheet